Abstract
Essential oils (EOs) extracted from plants have a high potential to reduce ethylene biosynthesis, although their effects have not been deeply studied yet on the key components of the ethylene biosynthesis pathway: l-aminocyclopropane-1-carboxylic (ACC) oxidase activity, ACC synthase activity, and ACC content. Hence, the present study aimed to elucidate the effects of released EOs from active packaging (with different EO doses ranging from 100 to 1000 mg m−2) on the ethylene biosynthesis key components of broccoli and tomato under different storage temperature scenarios. The largest ethylene inhibitory effects on broccoli and tomatoes were demonstrated by grapefruit EO and thyme essential EO (up to 63%), respectively, which were more pronounced at higher temperatures. Regarding EO doses, active packaging with a thyme EO dose of 1000 mg m−2 resulted in the strongest reduction (33–38%) of ethylene production in tomatoes. For broccoli, identical results were shown with a lower grapefruit EO dose of 500 mg m−2. The studied EO-active packaging decreased ACC synthase and ACC oxidase activities by 40–50% at 22 °C. Therefore, this EO-active packaging is a natural and effective technology to reduce ethylene biosynthesis in broccoli and tomatoes when they are stored, even in unsuitable scenarios at high temperatures.
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Claims 7
Claim · model-written summary
Grapefruit essential oil from active packaging gave the largest ethylene inhibition in broccoli, up to 63%.
- Taxon
- broccoli
Brassica oleracea var. italicae1 - Treatment
- grapefruit EOe1
- Outcome
- ethylene inhibitory effectse1
- Direction
- largeste1
- Value
- up to 63%e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The largest ethylene inhibitory effects on broccoli and tomatoes were demonstrated by grapefruit EO and thyme essential EO (up to 63%), respectively, which were more pronounced at higher temperatures”
Claim · model-written summary
Thyme essential oil from active packaging gave the largest ethylene inhibition in tomatoes, up to 63%.
- Taxon
- tomatoes
Solanum lycopersicume1 - Treatment
- thyme essential EOe1
- Outcome
- ethylene inhibitory effectse1
- Direction
- largeste1
- Value
- up to 63%e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The largest ethylene inhibitory effects on broccoli and tomatoes were demonstrated by grapefruit EO and thyme essential EO (up to 63%), respectively, which were more pronounced at higher temperatures”
Claim · model-written summary
The ethylene inhibitory effects of the essential oils were more pronounced at higher storage temperatures.
- Taxon
- broccoli and tomatoesSolanum lycopersicumBrassica oleracea var. italicae1
- Treatment
- higher temperaturese1
- Outcome
- ethylene inhibitory effectse1
- Direction
- more pronouncede1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The largest ethylene inhibitory effects on broccoli and tomatoes were demonstrated by grapefruit EO and thyme essential EO (up to 63%), respectively, which were more pronounced at higher temperatures”
Claim · model-written summary
Thyme EO at 1000 mg m−2 in active packaging gave the strongest reduction of ethylene production in tomatoes, 33–38%.
- Taxon
- tomatoesSolanum lycopersicume2
- Treatment
- thyme EO dose of 1000 mg m−2e2
- Outcome
- ethylene productione2
- Direction
- reductione2
- Value
- 33–38%e2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“active packaging with a thyme EO dose of 1000 mg m−2 resulted in the strongest reduction (33–38%) of ethylene production in tomatoes”
Claim · model-written summary
Grapefruit EO at 500 mg m−2 gave results identical to the strongest ethylene reduction in broccoli.
- Taxon
- broccoliBrassica oleracea var. italicae3
- Treatment
- grapefruit EO dose of 500 mg m−2e3
- Outcome
- identical resultse3
- Direction
- identical resultse3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“For broccoli, identical results were shown with a lower grapefruit EO dose of 500 mg m−2”
Claim · model-written summary
The studied EO-active packaging decreased ACC synthase and ACC oxidase activities by 40–50% at 22 °C in broccoli and tomatoes.
- Taxon
- broccoli and tomatoesSolanum lycopersicumBrassica oleracea var. italicae5
- Treatment
- EO-active packaginge4
- Gene
- ACC synthase and ACC oxidasee4
- Outcome
- ACC synthase and ACC oxidase activitiese4
- Direction
- decreasede4
- Value
- 40–50%e4
- Qualifier
- at 22 °Ce4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“The studied EO-active packaging decreased ACC synthase and ACC oxidase activities by 40–50% at 22 °C”
e5“reduce ethylene biosynthesis in broccoli and tomatoes”
Claim · model-written summary
EO-active packaging is recommended as a natural and effective way to reduce ethylene biosynthesis in broccoli and tomatoes during storage, even at high temperatures.
- Taxon
- broccoli and tomatoesSolanum lycopersicumBrassica oleracea var. italicae5
- Outcome
- reduce ethylene biosynthesise5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“reduce ethylene biosynthesis in broccoli and tomatoes”
The same questions in other papers
storage · physiology: enzyme activity · Solanum lycopersicum (tomato)Positive and negative results
5 papers in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
- positive
3 papers more in this group
See all 7 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.